How to Temper Chocolate Like a Chocolatier - Print
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Professionals create chocolates that have snap, sheen, and a smooth mouth feel. Their chocolates don’t have streaks. The texture is crisp rather than crumbly. The secret that professional chocolatiers know that amateurs don’t has to do with tempering the chocolate before you use it.

Ginger Walnut Chocolate Clusters

  • Author: Chris


A tasty and spicy chocolate cluster, perfect for holidays and gift giving.


  • 2 cups tempered dark chocolate, divided (14 ounces)
  • ¼ cup candied ginger, chopped finely
  • 1 cup walnuts, chopped finely


  1. Chop the dark chocolate into uniform pieces.  In a 2 cup glass measuring cup, add 1 ½ cups dark chocolate.
  2. Melt the chocolate over hot water or in a microwave until the chocolate reaches 115°F.  Use a thermometer to test the temperature. Remove the cup from the heat.
  3. Stir in ¼ cup of chopped dark chocolate.  Stir the dark chocolate pieces into the melted chocolate.  Stir for 10 minutes.  Add the remaining ¼ cup of chopped chocolate.
  4. Continue stirring to temper the chocolate, until the chocolate cools to 90°F.
  5. Add candied ginger and walnut pieces to the chocolate and stir to coat them completely.
  6. Prepare a baking sheet by lining it with parchment paper.
  7. Drop the chocolate mixture onto the baking sheet in uniform clusters about 1 tablespoon in size, in the same way you would make drop cookies.
  8. Set the cookie sheet aside to let the chocolate clusters harden.  If the chocolate is properly tempered the clusters will be firm in about an hour at room temperature (70°F).  In a warmer room this may take longer
  9. Store in a sealed container, in a cool, dry place.

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